Beef Tenderloin with Braised Parsnips

• While braising liquid heats, wash and dry produce. • Trim, peel, and halve parsnips lengthwise; cut on a diagonal into ¾-inch-thick pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. (Halve any thicker carrots lengthwise; the parsnip and carrot pieces should be roughly the same size.) Position the flat side of your knife over garlic. Using the heel of your hand, carefully hit the flat of the blade 1-2 times to smash garlic; remove peel and discard.

• Once butter has melted in pot with braising liquid, add parsnips, carrots, and garlic; partially cover pot with lid. Continue to cook over medium heat for 10 minutes. • Reduce heat to medium low. Cook until veggies are tender and easily pierced with a fork, 15-20 minutes more.

• While veggies braise, in a large bowl, combine half the mustard, remaining vinegar, 2½ TBSP olive oil, ¼ tsp sugar, salt, and pepper. (For 4 servings, use all the mustard, 5 TBSP olive oil, and ½ tsp sugar.) Whisk to combine. • Stir in cranberries. Set aside, stirring occasionally, until ready to serve.

• Pat beef* dry with paper towels and season all over with half the Steak Spice (all for 4 servings), salt, and pepper. • Once veggies have braised 15 minutes, heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board to rest at least 5 minutes. Slice beef against the grain. Wash out pan.

• Return same pan to stovetop over medium-high heat. Add 1⁄3 cup braising liquid (2⁄3 cup for 4 servings) from pot and bring to a simmer. Cook until reduced and thickened, 1-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.